This baked parmesan crusted salmon is crispy, cheesy, and packed with flavor. Ready in under 30 minutes, it’s an easy and delicious meal for any night of the week!
I love finding new ways to cook salmon—whether it’s quick and crispy air fryer salmon bites, light and fresh superfood salmon salad, or a simple grilled salmon. But when I’m in the mood for something extra flavorful with a little crunch, Parmesan crusted salmon is the answer.
The combination of rich, flaky salmon and a crispy, garlicky Parmesan topping is seriously next level. Just a handful of ingredients and less than 15 minutes in the oven. Whether you’re making a quick weeknight dinner or serving up something special, this one’s a keeper.
Why You’ll Love This Recipe
- Packed with protein & healthy fats – Salmon is loaded with omega-3s and high-quality protein, making this a meal that’s as nourishing as it is delicious.
- Naturally gluten-free – No breadcrumbs needed! The parmesan crisps up beautifully on its own, creating that perfect golden crust.
- Kid-friendly – Even picky eaters love this one! The crispy, cheesy topping makes it an easy way to get more seafood into your routine.
- Pairs well with anything – Whether you serve it with roasted veggies, a fresh salad, or over a grain, this salmon goes with just about everything.
- Easy cleanup – One pan, minimal mess, and no complicated steps. Perfect for a fuss-free dinner!
Ingredients Needed
- salmon – I’m using four fillets, but a large, single fillet works too! Wild-caught is ideal for the best flavor and texture.
- olive oil – a little drizzle helps the seasonings stick and keeps the salmon nice and juicy.
- lemon juice – adds a fresh, zesty kick that balances out the richness of the parmesan.
- salt & pepper – simple, essential, and brings out all the flavors.
- parmesan cheese – the key to that crispy, golden crust. Freshly grated parmesan melts and crisps up beautifully.
- herbs – basil and parsley give the crust a little extra flavor—use fresh if you have it, but dried works too!
- garlic powder – because garlic + parmesan is always a winning combo.
- lemon slices – squeeze over the salmon right before serving for that final bright, citrusy touch.
Easy Recipe Substitutions
- Change the oil: Olive oil works great, but you can swap it for avocado oil or melted butter for a richer flavor.
- Use different seasonings: The basil and parsley add a nice touch, but you can mix it up with oregano, rosemary, thyme, or even a little smoked paprika for extra depth.
- Try a different protein: This method works just as well with white fish like cod or halibut if salmon isn’t your thing.
- Go dairy-free: I haven’t tested my vegan Parmesan cheese (made with hemp seeds) on this recipe, but I believe it would be a great dairy-free alternative! Since it won’t crisp up like regular Parmesan, I recommend sprinkling it on after baking to keep its nutty, cheesy flavor intact.
How to Make Parmesan Crusted Salmon (Step-by-Step)
Step 1: Pat salmon dry and place skin side down on baking sheet. Rub olive oil over salmon flesh, drizzle with lemon juice and season with salt and pepper.
Step 2: Combine cheese, basil, parsley and garlic powder in a small bowl.
Step 3: Cover the top of each filet with some of the cheese mixture and press down with your hands to help the mixture stick.
Step 4: Bake in preheated oven at 400°F for about 10-12 minutes or until salmon is cooked through and flakes easily with a fork.
Brittany’s Tips
- Pat the salmon dry: This helps the olive oil and seasonings stick better, plus it helps the Parmesan crust get nice and crispy instead of soggy.
- Use freshly grated Parmesan: Pre-grated cheese won’t melt as well and can have added fillers. Freshly grated Parmesan gives you the best texture and flavor.
- Broil for extra crispiness: If you want an extra golden, crunchy topping, switch to broil for the last 1-2 minutes. Just keep an eye on it so it doesn’t burn!
How to Serve Parmesan Crusted Salmon
This Parmesan crusted salmon is packed with flavor and pairs well with so many sides! Keep it fresh and light or go for something hearty; either way, it’s a guaranteed win.
How to Store & Reheat
Refrigerator – Store leftover salmon in an airtight container in the fridge for up to 3 days. To keep the crust from getting soggy, place a paper towel in the container to absorb excess moisture.
Reheating – Warm leftovers in a 350°F oven for about 10 minutes or until heated through. You can also use an air fryer at 325°F for 5-7 minutes to crisp up the Parmesan topping again. Avoid microwaving, as it can make the salmon rubbery.
Frequently Asked Questions
Salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 125-130°F for medium-rare or 135-140°F for medium. If you don’t have a thermometer, look for the flesh to turn from translucent to opaque.
For the best flavor and texture, use wild-caught salmon like sockeye or coho. Farmed salmon, like Atlantic salmon, is milder and fattier, which also works well for this recipe.
You can mix the parmesan crust ingredients in advance, but it’s best to add them to the salmon just before baking. This keeps the coating crispy and prevents it from absorbing too much moisture.
More Salmon Recipes You’ll Love
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Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
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Pat salmon dry and place skin side down on baking sheet. Rub olive oil over salmon flesh, drizzle with lemon juice and season with salt and pepper.
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Combine grated cheese, basil, parsley and garlic powder in a small bowl. Cover the top of each filet with some of the cheese mixture and press down with your hands to help the mixture stick.
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Place salmon in the preheated oven for about 10-12 minutes or until salmon is cooked through and flakes easily with a fork. I like to broil the salmon for the last two minutes to get a brown and crisp crust. Just be sure to use foil instead of parchment if you’re going to broil. Serve salmon with a slice of lemon.
Serving: 1 filet | Calories: 373kcal | Carbohydrates: 2g | Protein: 42g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Cholesterol: 107mg | Sodium: 225mg | Potassium: 855mg | Fiber: 1g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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